/Creamy Hummus Dressing Recipe

Creamy Hummus Dressing Recipe


Keep this zippy, creamy hummus dressing on hand for drizzling over salads or roasted veggie bowls. Or serve it with shredded chicken, pita bread and Greek salad for an easy dinner.
Glass filled with hummus dressing and whisk. Hot sauce in background.

Glass filled with hummus dressing and whisk. Hot sauce in background.

This easy hummus dressing recipe is one of the reasons that my roasted vegetable bowl is a reader favorite. Creamy hummus is the main ingredient and is elevated with fresh lemon juice and a dash of hot sauce.

One of the things that I love the most about this easy hummus salad dressing, besides the flavor, is that it can stored in the fridge for several days. I usually make a batch on the weekend, then use it to toss with salads, as a dip for raw veggies and to dress up grilled fish or chicken.

And unlike most salad dressings, there’s no added oil, except for the olive oil included in the hummus. That means low fat and low calories, on top of being vegan, gluten free and dairy free. It’s a people pleaser!

Container of hummus, lemon, agave nectar and hot sauce on a baking sheet.

Container of hummus, lemon, agave nectar and hot sauce on a baking sheet.

What you need for this hummus dressing recipe:

These are the main components of this recipe (affiliate links included):

  • Hummus: Plain hummus (meaning no mix-in flavors) can be purchased at most grocery stores. And, of course, homemade hummus can be used.
  • Lemon juice: Fresh lemon juice – it really does make a difference!
  • Hot sauce: There are a ton of hot sauces available, so this is really a personal preference. I use Cholula hot sauce (the classic flavor) because I really like the flavor and heat level.
  • Agave nectar: A drizzle of sweetness is all you need. I use agave nectar, but honey is also a good option. Head-ups: Honey is not vegan, so opt for agave if following a vegan diet.
  • Salt: Kosher salt, to taste.
  • Water: Use cold water to thin the dressing.

How to make hummus salad dressing:

Combine all of the ingredients into a medium-sized bowl. So, the hummus, fresh lemon juice, hot sauce, water, agave nectar and salt. Give it a good whisk until combined.

If you prefer a thinner dressing, whisk in additional water, one teaspoon at a time, until the dressing reaches the desired consistency.

Hummus and hot sauce in a glass. Lemon and hot sauce in background.

Hummus and hot sauce in a glass. Lemon and hot sauce in background.

How to serve hummus dressing:

This creamy, zippy dressing is something I keep on hand all the time because it’s so versatile (not to mention delicious and healthy!) Here are some of my favorite ways to use it:

🔹 Toss it with a green salad. Try mixed greens, spinach or kale salads, with additional vegetables, such as cucumber, tomatoes and bell peppers.

🔹 Mix it into a grated cauliflower salad or chopped broccoli salad (swap out the tahini dressing).

🔹 Use it to dress this roasted vegetable bowl. A double dose of chickpeas!

🔹 Drizzle over grilled salmon, or grilled or baked chicken breasts. Or use it as a dipping sauce for grilled shrimp kabobs.

🔹 Use it as a dip for raw veggies, such as carrots, celery, snap peas and jicama.

🔹 Use it top off these Mediterranean sheet pan nachos.

🔹 Serve it with grilled chicken or Instant Pot shredded chicken tucked into pita bread with Mediterranean cucumber salad and Kalamata olives for a healthy main dish meal.

Glass carafe with salad dressing. Whisk, hot sauce and lemon on the side.

Glass carafe with salad dressing. Whisk, hot sauce and lemon on the side.

Frequently Asked Questions:

How long does this salad dressing last in the fridge?

When stored properly in the refrigerator, the dressing should last up to a week. I prefer to store it in an airtight container, such as a lidded mason jar or a resealable glass container. Alternatively, store the dressing in a glass bowl or carafe, covered with plastic wrap.

I refrigerated the dressing and now it’s really thick. What do I do?

Yes, this dressing thickens up quickly, especially when refrigerated.

Luckily, there’s an easy fix! Drizzle in a little cold water and whisk or stir it in. One to two teaspoons is usually enough to make the dressing pourable again.

Is this dressing vegan and gluten free?

Yes, with a few caveats. First, 99% of the hummus that I’ve seen in the grocery stores are vegan and gluten free, but it’s always a good idea to double-check the ingredients list if you’re not familiar with the brand.

Second, I use agave nectar to add balance out the lemon juice in the dressing. If you opt to use honey instead, the dressing is no longer vegan.

Additionally, I recommend checking the hot sauce ingredients to determine if your hot sauce of choice is gluten free.

Can I double or halve the dressing?

Of course! There’s no trick to this – just double (or halve) each ingredient amount.

Glass filled with hummus dressing and whisk. Hot sauce in background.Glass filled with hummus dressing and whisk. Hot sauce in background.

Creamy Hummus Dressing Recipe

Keep this zippy, creamy hummus dressing on hand for drizzling over salads or roasted veggie bowls. Or serve it with shredded chicken, pita bread and Greek salad for an easy dinner.

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Course: Sauces/Condiments

Cuisine: Mediterranean

Keyword: Plant Based, Salad Dressing, Vegan salad dressing

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 5 Servings

Calories: 61.9kcal

Ingredients

  • 1/2 cup + 1 tbsp plain hummus
  • 4 teaspoons fresh lemon juice
  • 1 1/2 teaspoon hot sauce, I used Cholula hot sauce (See Note 1)
  • 1 tablespoon cold water or more, if desired (See Note 2)
  • 1 teaspoon agave nectar (See Note 3)
  • 1/4 teaspoon kosher salt

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Instructions

  • In a bowl, whisk together the hummus, lemon juice, hot sauce, water, agave nectar and salt.

  • If a thinner consistency if required, whisk in additional water, 1 teaspoon at a time.

Notes

Weight Watchers Points: 2 (Blue – Freestyle SP) / 2 (Green) / 2 (Purple)
Note 1: There are a ton of hot sauces available, so this is really going to be a personal preference. I used Cholula hot sauce (the classic flavor) because I really like the flavor and heat level.
Note 2: If you prefer a thinner dressing, whisk in additional water, one teaspoon at a time, until the dressing reaches the desired consistency.
Note 3: A drizzle of sweetness is all you need. I used agave nectar, but honey is also a good option. Heads-up: Honey is not vegan, so opt for agave if following a vegan diet.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 2tablespoons | Calories: 61.9kcal | Carbohydrates: 4.6g | Protein: 1.7g | Fat: 4g | Saturated Fat: 0.8g | Sodium: 172.3mg | Fiber: 0.8g | Sugar: 1.1g

Tried this recipe?If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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